Ingredients
4
4 servings
- •1 pound fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise
- •1 cup all-purpose flour
- •1 cup vegetable shortening
- •salt to taste
Instructions
- Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
- Place flour in a shallow bowl.
- Heat vegetable shortening in a large skillet until very hot.
- Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
- Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!
Nutritional Facts
Per 4 servings
- Calories: 185
- Carbohydrate: 29g
- Fat: 5g
- Fiber: 2g
- Protein: 6g
- Sugar: 1g
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